THE LIVINGAGRO INNOVATIONS CATALOGUE FOR LEBANESE AGROFORESTRY

Having identified potentially useful innovations, the partners of LIVINGAGRO project developed a dedicated Catalogue intended to provide an overview of some of the innovations that may be useful to stakeholders involved with multifunctional olive systems and grazed woodlands, in order to help bring together economic stakeholders and innovators who may be able to collaborate to solve common problems. This activity included assessing the stage of readiness of a potential innovation, as well as which type of challenges it addresses. Taking into consideration the needs expressed by stakeholders, the research team of the Lebanese Agricultural Research Institute (LARI) and the technical team reviewed the information provided. Following this review, the working group went back to the innovators to address questions and fill in gaps, then incorporated the responses into the innovation descriptions.

Introduction to Section 1: Olive Tree and Olive Oil Authentication

Whether determined through visually observable characteristics (phenotype), genes (genotype), or chemical analysis, olive variety and olive oil grade identification can be useful to nearly everyone who works with olives or olive oil, from producers and millers to researchers and consumers. Consumers and those who serve them, for example, are increasingly interested in learning about the exact type and origin of products, including the types of trees their olive products come from. Seeking high quality and anxious to avoid fraud, many prefer authentic, certified products.

Presentation of Innovation 8: DNA-based diagnostic test to authenticate the varietal origin of olive oil

Background

Very rich in health benefits, olive oil has been a major part of the Mediterranean diet for millennia. Thanks to growing awareness of its nutritional value and flavor, as well as the globalization of food markets, olive oil is now widely distributed around the world. Unfortunately, its higher prices compared to vegetable oils make it especially disposed to fraudulent practices. This leads to concern about the quality and origin of olive oil. A variety of factors make it challenging to ascertain an oil’s identity, since such variables as the climate, environment, agricultural practices, fruit ripeness, and extraction methods all affect the oil, in addition to the olive variety. We offer a new solution: a DNA-based diagnostic test for olive oil that conclusively identifies the variety of olives used to make premium monovarietal extra virgin olive oil.

Keywords

Olive oil authentication, olive oil testing, olive oil analysis, monovarietal olive oil, olive oil authenticity, traceability control, olive oil traceability, monovarietal olive oil validation, SSR-HRM

Methodology

In a laboratory, DNA is extracted from a sample of olive oil and analyzed. A novel analytical technique for olive oil authentication and traceability control is used: high-resolution melting (HRM) DNA analysis with a real-time polymerase chain reaction (PCR). Molecular markers are used to distinguish monovarietal olive oils. This is a closed-tube approach involving a single reaction in the lab, which provides such advantages as speed, low cost, simplicity, sensitivity, and reliability (please see Find Out More below for scientific articles that provide details about this method). 

Specifications

Specific molecular markers have to be selected and tested to discriminate and authenticate particular olive varieties. Therefore, a database of these markers is required to ensure reliable discrimination and validation. Such a database has been developed at the Mediterranean Agronomic Institute of Chania. Using this database, cultivar-specific diagnostic kits will be prepared to provide the appropriate markers for identification. A kit can be created to identify one olive variety or a number of different varieties.

Impact

There is great concern about the authenticity and traceability of high quality monovarietal extra virgin olive oil (EVOO) on the part of both consumers concerned about the authenticity of their high-priced EVOO and the people working in the olive oil sector who strive to make that EVOO and get it to consumers. Since a major part of authentication efforts concentrates on the identification of the varietal origin of an EVOO, this accurate innovation can be used to provide a certification likely to increase a product’s appeal and price.

Filled gaps

DNA-based approaches are more accurate than analytical chemistry methodologies for olive oil varietal authentication due to their sensitivity, specificity, and reliability. DNA-based methods are preferable because they are not affected by the environment or conditions, and they require no statistical analysis. Once a sample is extracted, the test will have very high accuracy regarding the olive variety.

Limitation

DNA-based approaches cannot provide any information about the geographical origin of monovarietal olive oils from similar cultivars. In some cases, it is not possible to extract DNA from a specific olive oil sample, and a fresher sample will be required. Quantitative assessment still remains a challenge.

Next steps/potential extension

A diagnostic test is being developed that can be used in various labs; in the future, any lab will be able to buy a test kit. Work is also progressing toward a kit that will detect adulteration with cheaper vegetable oils. Additional development will continue after an expression of interest from an investor.

Find out more

Elsa Chedid, Myrto Rizou, Panagiotis Kalaitzis (2020) Application of High Resolution Melting combined with DNA-based markers for quantitative analysis of olive oil authenticity and adulteration. Food Chemistry: X, 100082.

Ganopoulos, I., Bazakos, C., Madesis, P., Kalaitzis, P., Tsaftaris, A. (2013) Barcode-DNA High Resolution Melting (Bar-HRM) analysis as a novel close-tubed and accurate tool for olive oil forensic use. J. Sc. Food and Agr. 93(9): 2281-2286.

Kalaitzis, P., Zein, E. (2016) Olive oil authentication, traceability and adulteration detection using DNA- based approaches. Lipid Technology  28 (10-11): 173-176, November 2016, DOI: 10.1002/lite.
201600048.

Spaniolas, S., Bazakos, C., Ntourou, T., Bihmidine, S., Georgousakis, A., Kalaitzis, P. (2008) Use of λ DNA as a marker to assess DNA stability in olive oil during storage. Eur. Food Res. Techno. 227: 175-179.

Contacts

Dr. Panagiotis Kalaitzis
Department of Horticultural Genetics and Biotechnology CIHEAM-Mediterranean Agronomic Institute of Chania Chania, Crete, Greece
Phone: +30 28210 35030
Email: panagiot@maich.gr

In the next Episode we will deepen and explore the innovation related to VAC-HS-SPME laboratory technique to characterize the aroma profile of olive oil for quality and authenticity assessment.

In parallel, we will start to introduce additional LIVIGAGRO innovations identified for the Jordan context, stay tuned...